1 pound pork tenderloin, cut into 1-1/4-inch cubes
1 large fresh pineapple, cut into 1-1/4- inch cubes
In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours.
Drain and discard marinade. On four metal or soaked wooden skewers, alternate pork and pineapple. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear. Yield: 4 servings (1 cup marinade).